Wednesday, July 14, 2010

Souper Black Bean Recipe

Here's my quick and easy recipe for Black Bean Soup. This recipe will make about 4 normal sized bowls of soup. If your Craig and I, it will make 2 bowls. But who ever said we were normal?

5 strips of bacon, cubed
1 1/4 cup of onion, I prefer Spanish because I like their accent.
3 cloves of garlic
3/4 cup chicken stock
1 can of diced tomatoes
2 cans of black beans, strained, but not rinsed (make sure you will be alone after you eat this soup, or at least eat it with someone you feel comfortable ripping hideous farts in front of! ~ I'm just being honest).
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1 tablespoon of cayenne (we like it hot around these parts)
1 tablespoon of Sriracha (get this stuff if you've never tasted it, it's in the Asian section of your grocery store)
Salt and pepper to taste

In a large pot, cook bacon to your desired crispness. I like mine a little more on the crisp side. Add in onion, and cook until you can see through the little buggers or until translucent. Add in garlic until you can start to smell its deliciousness. Add in chicken stock and scrape all the bits of flavor off the bottom of the pan. Add in can of tomatoes and the 2 cans of beans. Then throw the rest of the stuff in and stir. Bring to a boil and simmer for about 15 minutes.

At this point, you can eat the soup as is. I personally like to throw it all in a blender (BE CAREFUL PEOPLE, I've had black bean soup burn the hell out of my hand and spray my entire kitchen because I overfilled the blender with hot soup. So only blend a few ladles at a time, do not learn the hard way). After you get it all blended, put it in a bowl and top with cheese, sour cream, green onion and cilantro. Eat with tortillas.